Crystallization behavior of milk fat obtained from linseed-fed cows

Parameters derived from nonisothermal crystallization of anhydrous milk fat obtained with differential scanning calorimetry. The applied time–temperature program was as follows: holding at 65°C for 15min to ensure a completely liquid state, cooling at 10°C/min to −50°C, holding for 5min, and then heating at 20°C/min to 65°C. LMT=low melting triglycerides; MMT=middle melting triglycerides; HMT=high melting triglycerides; onset temperature=temperature at beginning of crystallization; offset temperature=temperature at ending of melting.

Solid fat content (%) profile of milk fat from cows fed a control diet (●) or a diet containing extruded linseed (○), where values are the mean of n=3 determinations.

Nonisothermal crystallization and subsequent melting of milk fat from cows fed a control diet (—) or a diet containing extruded linseed (– – –). A) Nonisothermal crystallization curves (cooling at 10°C/min from 65°C to −50°C); B) melting curves (heating at 20°C/min from −50°C to 65°C).

Solid fat content (%) as a function of time during isothermal crystallization obtained with pulsed nuclear magnetic resonance for milk fat from cows fed a control diet (●) or a diet containing extruded linseed (○), where values are the mean of n=3 determinations. A) Supercooling of 14.8°C; B) supercooling of 31.8°C.

Wide angle x-ray diffraction (WAXD) patterns, in arbitrary units (a.u.), as a function of 2θ (°). The background has been subtracted, and plots have been offset from their baseline to improve clarity. Corresponding spacing to peak maxima are indicated. A) WAXD patterns for milk fat from cows fed a control diet, isothermally crystallized at 23.7°C; B) WAXD patterns for milk fat from cows fed a diet containing extruded linseed, isothermally crystallized at 22.0°C; C) WAXD patterns for milk fat from cows fed a control diet, isothermally crystallized at 6.7°C; D) WAXD patterns for milk fat from cows fed a diet containing extruded linseed, isothermally crystallized at 5.0°C.